Mix the olive oil and lemon juice in a large Ziploc bag, then add the chicken and work the marinade though out. Allow to marinate while the grill heats up.

Boil water for the angel hair pasta.

Preheat the grill (or fry pan) to medium high.

Slide the mozzarella cheese into small slices.

Slice the tomatoes.

When the water boils, throw the pasta into the boiling water, and cook according to package directions.

Grill the chicken tenderloins for 4-5 minutes.

Turn over the chicken, and top each tenderloin with a thin smear of pesto sauce, followed by mozzarella cheese slices and tomato slides.

Close the grill lid, and continue cooking for an additional 4-5 minutes or until the chicken is cooked through.

Mix the remaining pesto into the cooked pasta and serve alongside the topped chicken.